Sardines or leftover salmon over greens.

• Sardines (tinned, drained) — 3¼ oz (1 tin (or leftover salmon))
• Lettuce — 2 cups greens
• Avocado — 1¼ oz (¼)
• Garlic-infused olive oil — 1 Tbsp
• Lemon

1. Dress the greens with oil and lemon.
2. Top with fish and avocado.

A swap-in plate when you have leftover salmon — interchangeable with the tinned-sardine version, same dressing.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.